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| Evidence suggests Humankind has been farming for over 11,000 years. Farming transitioned into a non-organic or conventional practice around the end of World War II through the use laboratory derived fertilizers and pesticides. This means organic farming is more than 99% of the entire human farming experience when measured by years. |
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| According to the US Government, Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.
See the USDA Brochure |
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| Not only is the surrounding environment benefited, and thereby the whole world, but the individual plants themselves are better off. No longer depending on supplied defense and assistance, plants develop a dynamic relationship with the surrounding soil facilitating a healthier, more robust plant. When compared with non-organically raised plants, these healthier and more robust organically raised plants pass along their superior natural goodness when we eat them. |
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| Current scientific study shows eating tomatoes and tomato products, North America’s major source of lycopene (a carotenoid), reduces the risk for cancer. Further study has shown organic ketchups have higher levels of this cancer fighting carotenoid Lycopene, than non-organic ketchup. |
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“Overall, brands of catsup produced by organic food companies were darker red and had more lycopene and higher total antioxidant activities than the other brands tested.”
USDA Research Publication |
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| See the study |
